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Ribollita

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Ribollita is a traditional Tuscan soup made with vegetables, beans, and day-old bread, resulting in a rich, thick, and nourishing dish. It’s rustic comfort food at its best and perfect for cool weather meals.

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste or 1/2 cup crushed tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 bunch Tuscan kale or lacinato kale, chopped
  • 2 cups chopped Savoy cabbage (optional)
  • 1 potato, diced (optional)
  • 6 cups vegetable broth or water
  • 1 Parmesan rind (optional)
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
  • 4 cups day-old rustic bread, torn into chunks
  • Fresh parsley and grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, about 8–10 minutes.
  2. Add garlic and cook for 1 minute. Stir in tomato paste or crushed tomatoes and cook for another 2 minutes.
  3. Add beans (mash some for creaminess), kale, cabbage, and potatoes (if using).
  4. Pour in broth and add Parmesan rind and herbs. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes until vegetables are tender.
  5. Stir in chunks of bread and simmer another 10–15 minutes until the bread breaks down and the soup thickens.
  6. Season with salt and pepper to taste.
  7. Serve hot, topped with olive oil, chopped parsley, and grated Parmesan if desired.

Notes

  • Spinach or Swiss chard can replace kale.
  • For a vegan version, omit the Parmesan and rind and add lemon juice or extra herbs for brightness.
  • The soup thickens over time—add water or broth when reheating if needed.
  • Store up to 5 days in the fridge or freeze in portions for up to 2 months.
  • Use rustic, crusty bread like sourdough for best texture.

Nutrition

Find it online: https://cookedbymaya.com/ribollita/